Pork Chops with Potatoes and Spicy Broccoli Rabe

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    31 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    77 milligrams
  • Sodium

    267 milligrams
  • Carbohydrate

    23 grams
  • Fiber

    4 grams
  • Protein

    31 grams
  • Sugar

    0 grams


  • 2 Yukon Gold potatoes (about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 bunch broccoli rabe, trimmed
  • Grated zest of 1 lemon, plus wedges for serving
  • 2 jarred Calabrian chile peppers (or other chiles packed in oil), chopped, plus 1 teaspoon oil from the jar
  • 4 3/4-inch-thick boneless pork chops (4 to 5 ounces each)
  • Freshly ground pepper


Step 1

Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.

Step 2

Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.

Step 3

Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.

Step 4

Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.

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